my sausage choices would be:
1) the hottest breakfast sausage you can find
2) broadbents sausage (add some chili pepper flakes – this will make a great sausage gravy BUT the flavor will be much stronger then probably any you’ve eaten because of how their sausage is smoked..just a warning)
3) hot bulk italian sausage (add a little fennel seed to this dish)
4) sage sausage (add a LOT of chili pepper flakes)
cook the sausage on a low to medium setting. you want the sausage cooked and some of the pieces should be firm but you don’t want it ALL crunchy so keep the temp down while doing this step.
don’t remove the sausage from the pan when it is done cooking.
never drain off the grease.
scrape the bottom of the pan with your spatula to loosen things up..then add a stick of salted butter before adding flour.
follow remainder of steps in Al’s post.
forget about lean…this dish is about flavor.